Name: Moistest Sugar-Free Zucchini Muffins Ever
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Cooking spray -; Ripe banana, mashed - 1; Unsalted butter, melted - ¼ cup; Egg - 1 large; Coconut oil, melted - 1 tablespoon; Shredded zucchini - 2 cups; Vanilla extract - 1 teaspoon; Whole wheat flour - 2 cups; Baking soda - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground nutmeg (Optional) - 1 teaspoon; Salt - 1 pinch; Milk - ¼ cup; Brown sugar (Optional) - 4 tablespoons

Ingredients for - Moistest Sugar-Free Zucchini Muffins Ever

1. Cooking spray

2. Ripe banana, mashed 1

3. Unsalted butter, melted ¼ cup

4. Egg 1 large

5. Coconut oil, melted 1 tablespoon

6. Shredded zucchini 2 cups

7. Vanilla extract 1 teaspoon

8. Whole wheat flour 2 cups

9. Baking soda 1 teaspoon

10. Ground cinnamon 1 teaspoon

11. Ground nutmeg (Optional) 1 teaspoon

12. Salt 1 pinch

13. Milk ¼ cup

14. Brown sugar (Optional) 4 tablespoons

How to cook deliciously - Moistest Sugar-Free Zucchini Muffins Ever

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

2 . Stage

Combine banana, melted butter, egg, and melted coconut oil in a large bowl; mix until well combined. Add zucchini and vanilla; mix well.

3 . Stage

Combine whole wheat flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.

4 . Stage

Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.